Try making some Mexican dishes to add some zest to your winter

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With the weather so cold we dream of warm vacation getaways, maybe to Mexico. But if that is not possible, how about bringing a taste of Mexico home to you?

Spice up your souls with some authentic Mexican cuisine, which is very simple to prepare and fun to eat for the whole family.

Things such as tasty enchiladas, fajitas, quesadillas and a simple crunchy taco with all the toppings will definitely warm up the body and keep everyone happy

When it comes to making classic Mexican dishes, the packaged taco and fajita kits have no place for great taste, only convenience. I say fresh is best and only the highest quality and freshest vegetables and meat should be used.

If convenience is what you are looking for, there are some great kitchen gadgets to make the job a little more simple and save you on cooking time.

For example, I purchased the Rival quesadilla maker which does a great job cooking, plus the kids like the fancy pictures that are baked into the shells.

It is just plain old food fun. Now don't go out and buy the machine if you don't have to because the same job (minus the fun shapes) can be achieved in a basic frying pan.

Having said that, cooking great Mexican food can still be done with basic kitchen pots and pans.

So let's get cooking. Here are some great Mexican classics to put some heat into your cold winter dinners.

CHURROS

(from International Cuisine cookbook)

1 1/2 cups (375 ml) all-purpose flour

1 tsp. (5 ml) baking powder

1 1/4 cups (310 ml) water

1/4 tsp. (1 ml) salt

1 1/2 Tbsp. (21 ml) brown sugar

egg yolk

oil for deep frying

lime, cut into wedges

powdered sugar for dusting

Sift the flour and baking powder together, set aside. Bring water to a boil, add salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add flour and baking powder mixture, and beat continuously until smooth. Beat in the egg yolk until the mixture is smooth and glossy. Set the batter aside to cool. Have ready a churro maker or piping bag fitted with a large star nozzle, which will give the churros their traditional shape. Heat the oil to 375 F (190 C) or until a cube of dried bread floats and turns golden after 1 minute. Spoon the batter into a churro maker or piping bag. Pipe five or six four-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle. Fry for 3-4 minutes or until golden brown. Drain the churros on paper towels while cooking successive batches. Arrange on a plate with lime wedges, dust with powdered sugar and serve warm.

CHICKEN ENCHILADAS

1 lb. (454 g) diced chicken, cooked

1 diced onion

12 flour tortillas

1 package taco seasoning

1 can refried beans

1 cup (250 ml) shredded cheddar cheese

1 cup (250 ml) water

2 cups (500 ml) salsa

1/2 cup (125 ml) shredded cheddar cheese

In a frying pan saute the onions until translucent. Add the cooked chicken, the taco seasoning and 1 cup water. Simmer until reduced, as there should be very little liquid remaining. On the tortillas, place chicken, refried beans and cheddar cheese. Fold the bottom and top in. Roll the tortillas and place in a greased oblong baking dish. Top with the salsa and the remaining cheddar cheese. Bake in a 350 F (190 C) oven for 15 minutes, or until the cheese has melted. Serve.

FAJITAS

2 lbs (1 kg) thinly sliced flank steak

2 diced onions

1/2 cup (125 ml) extra virgin olive oil

1/4 cup (60 ml) lime juice

2 minced cloves of garlic

3/4 cup (175 ml) Corona

2 Tbsp. (30 ml) chili powder

1 cup (250 ml) sliced mushrooms

1 diced tomato

1/2 cup (125 ml) chopped fresh cilantro

1 1/2 cups (375 ml) shredded lettuce

20 flour tortillas

2 cups (500 ml) salsa

Chop one onion. Combine the chopped onion, extra virgin olive oil, lime juice, garlic, Corona and chilli powder. Place the thinly sliced meat in a plastic bag and pour the mixture over the top. Seal the bag, place in the refrigerator overnight.

The next day drain the liquid off of the meat. Chop the second onion, saute it, mushrooms and cilantro until tender. Remove from the skillet. Stir fry the meat in the skillet, until browned and cooked. On tortillas place the meat, mushroom mixture, lettuce, tomatoes, and salsa. Fold up the bottom and roll.

You can add some fresh jalapenos or some cheese if you wish.